Tomato mozzarella revisited with pesto

Ingredients

• 30 g Fresh basil (Leaves tightly packed)
• 30 g Pine nuts (Lightly toasted)
• 40 g Grated Parmesan (Finely grated)
• 1 clove Garlic (Crushed)
• 80 ml Extra virgin olive oil (Divided, 40 ml for the pesto, 40 ml to season the tomatoes)
• 5 g Salt (Fine sea salt preferably)
• 2 g Black pepper (Freshly ground)
• 150 g Burrata (or cream mozzarella) (One ball, drained)
• 120 ml Whole milk cream (30 % fat minimum)
• 4 units Ripe tomatoes (Roma or beefsteak type) (About 500 g, firm)
• 30 g Arugula (For garnish)
• 8 units Cherry tomatoes (Halved for garnish)
• 8 units Mozzarella pearls (Small mozzarella balls)
• 10 ml Balsamic vinegar (For final drizzle)

Instructions

1. Prepare the pesto

   In the immersion blender jar, place the basil, lightly toasted pine nuts, Parmesan, crushed garlic, salt, pepper and 40 ml olive oil. Blend until a smooth paste forms.

   Time: PT10M

2. Prepare the mozzarella cream

   In a bowl, combine the drained burrata, cream, a pinch of salt and pepper. Blend with the immersion blender until a velvety cream forms.

   Time: PT5M

3. Blanch the tomatoes

   Bring a pot of water to a boil. Submerge the whole tomatoes for 1 minute, then immediately transfer them to a bowl of ice water to stop cooking.

   Time: PT3M

   Temperature: 100°C

4. Peel and seed the tomatoes

   Remove the skin starting from the top (the “cap”). With a parisian spoon, remove the seeds and the gelatinous part. Chop the flesh into very small dice.

   Time: PT7M

5. Season the tomato flesh

   In a small bowl, mix the tomato dice with 40 ml olive oil, salt and pepper. Set aside.

   Time: PT3M

6. Assemble the dish

   In the serving dish, spread a layer of pesto on the bottom. Add a layer of mozzarella cream and smooth it. Distribute the seasoned tomato flesh on top.

   Time: PT5M

7. Chill

   Cover the dish with plastic wrap and place in the refrigerator for at least 2 hours before serving.

   Time: PT120M

   Temperature: 4°C

8. Finishing and serving

   Just before serving, garnish with arugula, mozzarella pearls, halved cherry tomatoes and a drizzle of balsamic vinegar.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

10 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Fresh basil: Spinach, Arugula
• Instead of Pine nuts: Cashews, Almonds
• Instead of Grated Parmesan: Pecorino, Grana Padano
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Extra virgin olive oil: Canola oil
• Instead of Salt: Sea salt
• Instead of Black pepper: White pepper
• Instead of Burrata (or cream mozzarella): Buffalo mozzarella
• Instead of Whole milk cream: Thick sour cream (diluted)
• Instead of Ripe tomatoes (Roma or beefsteak type): Cherry tomatoes (smaller)
• Instead of Arugula: Lamb's lettuce, Young spinach
• Instead of Cherry tomatoes: Small red bell peppers
• Instead of Mozzarella pearls: Mozzarella cubes
• Instead of Balsamic vinegar: Reduced red wine vinegar

Equipment Needed

• Saucepan
• Medium bowl
• Immersion blender
• Chef's knife
• Cutting board
• Parisian spoon (or small melon spoon) (optional)
• Serving dish (ramekin or deep plate)

Critical Steps — Do Not Skip

• Blanch the tomatoes exactly 1 minute to ease peeling without cooking them.
• Season the tomato flesh before assembling to prevent it from releasing too much water.
• Let it chill for at least 2 hours so the layers set.

Chef Tips from the Video

• Use tomatoes of different colors (red, yellow, orange) for a more attractive visual presentation.
• For a stronger flavor, add a small teaspoon of lemon zest to the pesto.

Troubleshooting

Storage

Refrigerator: Keep covered, 3 to 4 days.

Freezer: Not recommended, mozzarella texture deteriorates.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• The pesto can be prepared 2 days ahead and kept in the refrigerator.
• The mozzarella cream keeps for 24 h refrigerated, covered with plastic wrap.